Chocolate Cheese Pie - 365 Crockpot Recipe

10 servings
1 pound reduced-fat cream cheese, room temperature
3/4cup sugar
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
1 ounce bittersweet chocolate, melted
1/4 cup Dutch process cocoa
Chocolate Cookie Crumb Crust (recipe)
11/2–2 cups whipped topping or whipped cream
Chocolate curls, as garnish

Per Serving:
Calories: 225% calories from fat: 32 Protein (gm): 7.7 Carbohydrate (gm): 30.3 Fat (gm): 8 Saturated fat (gm): 3.4 Cholesterol (mg): 38.6 Sodium (mg): 311

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.5

1. Beat cream cheese until fluffy in large bowl; beat in sugar, eggs, vanilla, and salt. Mix in melted chocolate and cocoa. Pour filling into crust in springform pan.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid and cook on high until cheesecake is just set in the center, 21/2 to 3 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8
hours or overnight. Spread whipped topping over cheesecake and garnish with chocolate curls.

Vanilla Cookie-Pecan Crust - 365 Crockpot Recipe

Makes one 7-inch crust
1 cup vanilla wafer cookie crumbs
1/4 cup ground toasted pecans
2–3 tablespoons each: melted margarine or butter, honey

1. Combine vanilla crumbs, pecans, and margarine in 7-inch springform pan; add enough honey for mixture to stick together. Pat mixture evenly on bottom and 1-inch up side of 7-inch springform pan.

Raspberry Swirl Cheesecake - 365 Crockpot Recipe

8 servings
1 pound reduced-fat cream cheese, room temperature
1 cup reduced-fat sweetened condensed milk
2 eggs
1 teaspoon vanilla
1/4 teaspoon salt
Vanilla Cookie-Pecan Crust (recipe)
1/2 cup seedless raspberry preserves


Per Serving:
Calories: 348% calories from fat: 39 Protein (gm): 7.7 Carbohydrate (gm): 39.5 Fat (gm): 13.2 Saturated fat (gm): 5.9 Cholesterol (mg): 58.3 Sodium (mg): 329

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

1. Beat cream cheese in large bowl until fluffy; beatin sweetened condensed milk, eggs, vanilla, and salt. Pour mixture into crust in springform pan. Swirl in raspberry preserves.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid, and cook on high until cheesecake is set, but still slightly soft in the center, about 3 hours. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight.

Chocolate Chip Bar Cookies - Best Crockpot Recipe

16 servings
8 tablespoons margarine or butter, room temperature
1 egg
1 teaspoon vanilla
1/4 cup each: granulated sugar, packed light brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup each: semi-sweet chocolate morsels, coarsely chopped walnuts
Vegetable cooking spray

Per Serving:
Calories: 169% calories from fat: 55 Protein (gm): 1.4 Carbohydrate (gm): 17.6 Fat (gm): 10.5 Saturated fat (gm): 2.7 Cholesterol (mg): 13.2 Sodium (mg): 148

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.0 Meat: 0.0 Fat: 2.0

1. Beat margarine, egg, and vanilla in bowl until fluffy; mix in combined sugars. Mix in combined flour, baking soda, and salt. Mix in chocolate morsels and walnuts. Spread dough evenly in bottom of greased 7-inch springform pan. Cover and cook on high until toothpick inserted in center comes out
clean, 3 to 31/2 hours. Turn lid askew and cook 20 minutes longer. Cool in pan on wire rack 5 minutes; remove side of pan. Cut into bars while warm.

Pear Cheesecake - 365 Crockpot Recipe

8 servings
8 ounces reduced-fat cream cheese, room temperature
1/2 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 cup reduced-fat sour cream
1 egg
1 teaspoon vanilla extract
1 medium pear, peeled, thinly sliced
Gingersnap Crumb Crust (recipe)
Chopped candied ginger, as garnish

Per Serving:
Calories: 270% calories from fat: 37 Protein (gm): 5.5nCarbohydrate (gm): 37.6nFat (gm): 13.2 Saturated fat (gm): 5.9 Cholesterol (mg): 58.3 Sodium (mg): 329

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 3.0

1. Beat cream cheese, sugar, flour, and salt in large bowl until smooth; beat in sour cream, egg, and vanilla. Arrange pear slices on crust in springform pan; pour filling over pears.
2. Place cheesecake on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid and cook on high until cheesecake is just set in the center, 31/2 to 4 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight. Garnish with candied ginger.

New York-Style Cheesecake - 365 Crockpot Recipe

8 servings
1 pound reduced-fat cream cheese, room temperature
1/2 cup sugar
2 eggs
11/2 tablespoons cornstarch
1/4 teaspoon salt
3/4cup reduced-fat sour cream
1 teaspoon vanilla
Graham Cracker Crumb Crust (recipe)

Per Serving:
Calories: 335% calories from fat: 46 Protein (gm): 10.1 Carbohydrate (gm): 35.4 Fat (gm): 17.0 Saturated fat (gm): 8.1 Cholesterol (mg): 86.6 Sodium (mg): 546

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 3.0

1. Beat cream cheese and sugar in large bowl until light and fluffy; beat in eggs, cornstarch, and salt,
blending well. Mix in sour cream and vanilla; pour into crust in springform pan.
2. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper towels under lid, and cook on high until cheesecake is set, but still slightly soft in the center, 2 to 3 hours. Turn off heat and let stand, covered, in crockpot 1 hour. Remove from crockpot and cool on wire rack. Refrigerate, covered, 8 hours or overnight.

Hot Fudge Pudding Cake - 365 Crockpot Recipe

6 servings
1 cup all-purpose flour
1/2 cup packed light brown sugar
6 tablespoons Dutch process cocoa, divided
11/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup2% reduced-fat milk
2 tablespoons vegetable oil
1 teaspoon vanilla
1/3cup granulated sugar
11/2 cups boiling water

Per Serving:
Calories: 192% calories from fat: 18 Protein (gm): 2.9 Carbohydrate (gm): 36.6 Fat (gm): 4 Saturated fat (gm): 0.5 Cholesterol (mg): 0.3 Sodium (mg): 178

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.5 Meat: 0.0 Fat: 0.0

1. Wrap bottom of springform pan in aluminum foil. Combine flour, brown sugar, 3 tablespoons cocoa, baking powder, and salt in medium bowl. Whisk combined milk, oil, and vanilla into flour mixture, mixing well.
2. Spoon batter into greased 7-inch springform pan. Mix remaining 3 tablespoons cocoa and granulated sugar; sprinkle over cake batter. Slowly pour boiling water over the back of a large spoon or spatula over batter; do not stir. Place pan on rack in 6-cupcrockpot; cover and cook on high
until cake springs back when touched, about 2 hours. Cool pan on wire rack 10 minutes; remove side of pan and serve warm.

Marble Pound Cake - Best Crockpot Recipe

8 servings
3/4cup low-fat buttermilk
1 teaspoon vanilla
1/2 teaspoon baking soda
6 tablespoons margarine or butter, room temperature
1 cup sugar
1 egg
11/2 cups cake flour
1⁄8teaspoon salt
11/2 ounces semisweet chocolate, melted
Chocolate Glaze (recipe)

Per Serving:
Calories: 232% calories from fat: 28 Protein (gm): 2.9 Carbohydrate (gm): 39.4 Fat (gm): 7.3 Saturated fat (gm): 1.8 Cholesterol (mg): 0.7 Sodium (mg): 161

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0Bread: 2.5nMeat: 0.0nFat: 1.0

1. Mix buttermilk, vanilla, and baking soda in bowl; let stand 2 to 3 minutes. Beat margarine and sugar until fluffy in large bowl. Beat in egg, blending well. Mix in combined flour and salt alternately with buttermilk mixture, beginning and ending with flour mixture. Reserve 11/2 cups batter;
stir melted chocolate into remaining batter.
2. Spoon batters alternately into greased and floured 9 x 5-inch loaf pan; swirl gently with knife. Place pan on rack in 6-quart crockpot; cover, placing 3 layers of paper toweling under lid, and cook on high until tooth-pick inserted in center of cake comes out clean, 4 to 41/2 hours. Remove
pan and cool on wire rack 10 minutes; invert onto rack and cool. Drizzle with Chocolate Glaze.

Flourless Mocha Mousse Cake - 365 Crockpot Recipe

8 servings
1/2 cup Dutch process cocoa
3/4cup packed light brown sugar
3 tablespoons flour
2 teaspoons instant espresso powder
1⁄8teaspoon salt
3/4cup 2% reduced-fat milk
1 teaspoon vanilla
2 ounces each: coarsely chopped semi-sweet and bittersweet chocolate
1 egg
3 egg whites
1⁄8teaspoon cream of tartar
1/3cup granulated sugar
Cocoa or powdered sugar, as garnish

Per Serving:
Calories: 251% calories from fat: 23 Protein (gm): 4.8 Carbohydrate (gm): 45.8 Fat (gm): 6.8 Saturated fat (gm): 3.2 Cholesterol (mg): 21.7 Sodium (mg): 79

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.0

1. Combine cocoa, brown sugar, flour, espresso powder, and salt in medium saucepan; gradually whisk in milk and vanilla to make smooth mixture. Whisk over medium heat until mixture is hot and sugar dissolved (do not boil). Remove saucepan from heat; add chocolate, whisking until melted. Whisk about 1/2 cup chocolate mixture into egg; whisk egg mixture back into saucepan. Cool to room temperature.
2. Beat egg whites and cream of tartar to soft peaks; beat to stiff peaks, gradually adding granulated sugar. Stir about 1/4 of the egg whites into cooled chocolate mixture; fold chocolate mixture into remaining egg whites.
3. Pour batter into lightly greased 7-inch springform pan; place on rack in 6-quart crockpot. Cover, placing 3 layers of paper toweling under lid, and cook on high until toothpick inserted 1/2-inch from edge of cake comes out clean (cake will look moist and will be soft in the center), 21/4 to 31/4
hours. Remove pan to wire rack and cool completely; refrigerate, loosely covered, 8 hours or overnight. Remove side of pan and place cake on serving plate; sprinkle top of cake generously with cocoa.

Chocolate Zucchini Cake - 365 Crockpot Recipe

8 servings
1/4 cup each: room temperature margarine or butter, applesauce
3/4cup sugar
1 egg
1/4 cup low-fat buttermilk
1 teaspoon vanilla
11/4 cups all-purpose flour
2 tablespoons unsweetened cocoa
1/2 teaspoon each: baking soda, baking powder
1/4 teaspoon each: salt, ground cinnamon and cloves
1 cup finely chopped or shredded zucchini
1/4 cup semisweet chocolate morsels
Powdered sugar, as garnish

Per Serving:
Calories: 291% calories from fat: 25 Protein (gm): 4 Carbohydrate (gm): 51.8 Fat (gm): 8.4 Saturated fat (gm): 2.4 Cholesterol (mg): 26.9 Sodium (mg): 189

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.5

1. Beat margarine, applesauce, and sugar in large bowl until smooth. Mix in egg, buttermilk, and vanilla. Mix in combined flour, cocoa, baking soda, baking powder, salt, and spices; mix in zucchini and chocolate morsels.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 3 to 4 hours. Cool cake on wire rack 10 minutes; invert cake onto rack and cool. Sprinkle generously with powdered sugar.

Chocolate Glaze - 365 Crockpot Recipe

Makes about 1/3cup
3/4cup powdered sugar
2 tablespoons unsweetened cocoa
1/2 teaspoon vanilla
Milk
1. Mix powdered sugar, cocoa, vanilla, and enough milk to make glaze
consistency.

Chocolate Sauerkraut Cake - Best Crockpot Recipe

8 servings
3/4cup sugar
1/4 cup vegetable shortening
1 egg
1 teaspoon vanilla
1/4 cup unsweetened cocoa
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon each: baking powder, baking soda
1/4 teaspoon salt
1/2 cup beer or water
1/3cup finely chopped sauerkraut, well-drained, rinsed
Chocolate Glaze (recipe)

Per Serving:
Calories: 210% calories from fat: 30 Protein (gm): 3.1 Carbohydrate (gm): 32.9 Fat (gm): 6.9 Saturated fat (gm): 2 Cholesterol (mg): 23.2 Sodium (mg): 229

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 2.0 Meat: 0.0 Fat: 1.0

1. Beat sugar and shortening in large bowl until blended; beat in egg, vanilla, and cocoa. Mix in combined flour, baking powder, baking soda, and salt alternately with beer, beginning and ending with dry ingredients; mix in sauerkraut.
2. Pour batter into greased and floured 6-cup fluted cake pan; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 21/2 to 3 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool. Drizzle Chocolate Glaze over.

Buttercream Frosting - Best Crockpot Recipe

Makes about 11/2cups
21/2 cups powdered sugar
1 tablespoon margarine or butter, room temperature
1/2 teaspoon vanilla
1–2 tablespoons milk
1. Mix powdered sugar, margarine, vanilla, and enough milk to make
spreading consistency.

Red Velvet Cake - Best Crockpot Recipe

8 servings
3/4cup sugar
3 tablespoons vegetable shortening
1 egg
1 teaspoon vanilla
1 bottle (1 ounce) red food color
1/4 cup unsweetened cocoa
1 cup plus 2 tablespoons all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
11/2 teaspoons white distilled vinegar
Buttercream Frosting (recipe)

Per Serving:
Calories: 265% calories from fat: 21 Protein (gm): 3.4 Carbohydrate (gm): 48.8 Fat (gm): 6.3 Saturated fat (gm): 1.6 Cholesterol (mg): 27.2 Sodium (mg): 185

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 3.0 Meat: 0.0 Fat: 1.0

1. Beat sugar and shortening until well blended in large bowl. Add egg and vanilla, blending well; beat in food color and cocoa until well blended. Mix in combined flour, baking soda, and salt alternately with combined buttermilk and vinegar, beginning and ending with dry ingredients.
2. Pour batter into greased and floured 1-quart soufflé dish; place on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 2 to 23/4hours; remove to wire rack and cool 10 minutes. Invert onto rack and cool; frost with Buttercream Frosting.

Applesauce Cake with Buttery Glaze - Crockpot Recipe

12 servings
1/2 cup margarine or butter, room temperature
3/4cup packed light brown sugar
1 egg
3/4cup applesauce
1 teaspoon vanilla
1 cup all-purpose flour
1/2 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon each: salt, ground cinnamon
1/4 teaspoon each: baking soda, ground cloves
Buttery Glaze (recipe)

Per Serving:
Calories: 242% calories from fat: 31 Protein (gm): 2.1 Carbohydrate (gm): 39.5 Fat (gm): 8.4 Saturated fat (gm): 1.7 Cholesterol (mg): 17.7 Sodium (mg): 306

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 1.5 Bread: 1.0 Meat: 0.0 Fat: 1.5

1. Beat margarine and sugar in large bowl until blended; beat in egg, apple-sauce, and vanilla. Mix in combined remaining ingredients, except Buttery Glaze, stirring until well blended.
2. Pour batter into greased and floured 6-cup fluted cake pan; place pan on rack in 6-quart crockpot. Cover and cook on high until toothpick inserted in center of cake comes out clean, 21/2 to 3 hours. Cool cake on wire rack 10 minutes; invert onto rack and cool.

Warm Rum Sauce - 365 Crockpot Recipe

Makes 11/2 cups
1/4 cup sugar
1 tablespoon cornstarch
11/4 cups 2% reduced-fat milk
2 tablespoons each: rum or 1/2 teaspoon rum extract, margarine or butter
1/2 teaspoon vanilla
1⁄8teaspoon ground nutmeg

1. Mix sugar and cornstarch in small saucepan; whisk in milk and rum. Whisk over medium heat until mixture boils and thickens, 1 to 2 minutes. Remove from heat; stir in margarine, vanilla, and nutmeg. Serve warm.

Cream Cheese Glaze - Best Crockpot Recipes

Makes about 3/4cup

2 ounces reduced-fat cream cheese, room temperature
1 tablespoon margarine or butter, room temperature
1/2 teaspoon vanilla
11/2 cups powdered sugar
Milk

1. Beat cream cheese, margarine, and vanilla in medium bowl until
smooth; beat in powdered sugar and enough milk to make thick glaze
consistency.